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Puréed Fava Beans

di Academia Barilla

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Puréed Fava Beans
3 hours


First course


Ingredients for 4 people

2 ¼ pounds fava beans
1 bunch wild fennel
½ hot red pepper
extra virgin olive oil to taste
cherry tomato

Preparation 15 minutes preparation + 3 hours cooking
1. Soak the dried, peeled beans overnight

2. Rinse and cover with a large amount of water in a pot, preferably earthenware

3. Bring to a boil over high heat, then reduce heat to low

4. Simmer for about 3 hours or until all of the beans are reduced to a purée when pressed with a spatula

5. Add a bunch of chopped fennel and half of a chopped hot red pepper

6. Cook for 10 more minutes and remove from heat

7. If you want to add pasta, dilute the purée with enough boiling water to achieve a thinner but not watery consistency

8. Bring to a boil and add pasta

9. Cook according to package directions

10. Transfer to individual serving dishes and drizzle with extra virgin olive oil

11. Two variations of this recipe call for adding ripe tomatoes or replacing the fennel with ½ cup of pumpkin and peeled chopped cherry tomatoes